Tomatoes stuffed with zucchini

Preparation

1. Preheat oven to 240°C (400°F).
2. Cut a thin slice from the bottom of the tomatoes to make them more stable. Carefully scoop out the flesh with a small spoon.  Chop flesh and set aside.
3. Cut zucchini, red bell pepper and onion into small dice.
4. Place all chopped vegetables, including tomato flesh, on a baking sheet.
5. Season with salt and pepper and drizzle generously with Kalikori olive oil. Roast for 15 to 20 minutes or until caramelized.
6. Remove from oven and leave to cool for 5 minutes.
7. With a small spoon, stuff tomatoes with vegetables. Sprinkle with crumbled feta. Grill in the oven for 5 minutes.
8. Drizzle with olive oil before serving.